Black Bean and Avocado Chiles Rellenos with Roasted Tomato Sauce

Something Extra Fall 2016

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Black Bean and Avocado Chiles Rellenos with Roasted Tomato Sauce

Black Bean and Avocado Chiles Rellenos with Roasted Tomato Sauce
Ingredients
Sauce:
8 large Roma tomatoes, halved lengthwise (about 2 pounds)
1 jalapeƱo pepper, halved lengthwise and seeded
2 tsp. canola oil
2 tsp. lime juice
1/2 tsp. kosher salt
1/4 tsp. ground cumin
Pinch cayenne pepper
1 small garlic clove, crushed through a press or minced

Chiles Rellenos:
8 large Anaheim or poblano peppers
1 ripe avocado, halved, pitted, peeled and diced
1 tbsp. lime juice
1/2 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
1/4 tsp. ground cumin
1/2 tsp. kosher salt
1/2 (15-oz.) can black beans, rinsed and drained
3/4 cup shredded reduced-fat Mexican Blend cheese
Directions

 Prep: 45 minutes  Cook: 1 hour, 10 minutes  Serves: 4

1. Preheat broiler. Spray a large rimmed baking pan with cooking spray and set aside.

2. To prepare sauce, place tomatoes and jalapeño in baking pan. Drizzle with oil and toss to coat. Arrange vegetables, cut side up, in a single layer. Broil for about 15 minutes or until tomatoes are softened and browned in spots. Leave broiler on for roasting poblanos.

3. Let vegetables cool slightly, then transfer to a food processor or blender.* Add lime juice, salt, cumin, cayenne and garlic, then puree. Set aside.

4. Place whole poblanos in same baking pan and broil, turning once, for about 15 minutes or until skins of peppers are blackened and blistered. Place peppers in a bowl, then cover and let stand until cool enough to handle. Peel, leaving them whole. Make one lengthwise slit in each pepper and remove and discard seeds, being careful not to tear peppers.

5. Preheat oven to 350°F. Coat a large shallow baking dish with cooking spray.

6.Place avocado and lime juice in a medium bowl and gently toss to coat. Add 1/2 cup sauce, cilantro, green onions, cumin, salt and beans; toss gently to combine.

7. Spread 1½ cups remaining sauce in bottom of prepared dish. Fill cavity of each pepper with a rounded 1/4 cup of avocado mixture. Place peppers, slit side up, in a single layer in prepared baking dish. Drizzle with remaining sauce.

8. Cover and bake for about
35 minutes or until stuffing is heated through and sauce is bubbly. Uncover, sprinkle with cheese and bake for 5 minutes more or until cheese melts.

9. Divide peppers among 4 plates and spoon sauce evenly around the peppers. 

*Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.

 
 
Nutritional Information:
Nutrition per serving (2 peppers and about 1/2 cup sauce): 328 calories, 16 g protein, 15 g total fat (4 g sat., 0 g trans),
36 g carbohydrate, 15 g fiber, 9 g sugar, 15 mg cholesterol, 653 mg sodium, 11 points

Comments

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I'm not a fan of cooked avocado. ..so I either just leave it out or substitute with something else...corn works nicely.

Comment Number: 6844